Mi-cuit of sea bream

Mi-cuit of sea bream, with orange and coriander oil
  • 1

    Filet the fish and slice finely. Place the fish in an ovenproof dish, large enough to accommodate the slices without them overlapping.

  • 2

    Peel the orange and remove the pith. Remove the segments using a sharp knife and place in a saucepan, crushing them slightly.

  • 3

    Reduce until it has a jam-like consistency. Remove from the heat and add the olive oil, roasted whole coriander seeds and a few Sichuan peppercorns.

  • 4

    Brush this mixture onto the fish fillets. Season with the fleur de sel. Place the fish under a hot grill for one minute to seal. It should be almost raw.

  • 5

    Garnish with a little more of the orange/oil mixture and some freshly chopped coriander.

  • 6

    To serve with a red Coteaux Bourguignons, use a different flavored oil. Soak some raisins in hot water until they swell.

  • 7

    Toast some pine nuts, chop them and then mix with a little rapeseed oil and the soaked and drained raisins. Coat the fish with this mixture.

  • It’s ready!


from the chef

Wine pairings

With this recipe, one must consider the salty tang of the fish and its delicate flesh. 

The perfect



Tasting tip

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